Directions

Pour milk into a small pot and add flour. Stir with whisk until smooth with no lumps. Place over low heat and cook until a smooth, thick paste forms. (This took at least 15 minutes if not longer. I stirred frequently, but did not have to stir constantly.) Set aside to cool slightly.

Place peanut butter and cream cheese in a small mixing bowl. Beat at high speed with an electric mixer until creamy. Beat in Splenda. Add flour paste and extract and continue to beat until smooth and creamy.

Frost cake. There will be some left over...you can either eat it (yum!) or you can make the frosting level on the cake higher. If you have a kid available, they will readily offer to lick the bowl...this stuff is good!